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Specialties
Four seasons, 10,000 lakes and a fertile landscape produce flavors that are unmistakably Minnesota.
Honeycrisp apples
Pick up the blockbuster apple developed at the University of Minnesota. One bite and you'll understand how this sweet, juicy variety earned its name.
Morel mushrooms
A favorite ingredient in French cuisine, the morel mushroom is one of the most commonly collected-and most coveted-fungi in the region, and the state mushroom. In late April and early May, morel hunters set out into the woods, cooking up indigenous gourmet with their finds.
Wild leeks
A Minnesota-native companion to the morel is the exotic, delectable wild leek. This perennial herb is hard to miss as it emerges from the forest floor in early spring. Eat the leaves and bulbs raw or cooked, or add them to homemade soup for distinctive onion-like flavor.
Lake fish
In the land of over 10,000 lakes, it's no wonder freshwater fish are a delicacy found easily here. Prized by anglers for its elusive nature and chefs for its thick, white fillets, walleye is the most sought-after in the region.
Wild rice
Minnesota's State Grain has been enjoyed by people since prehistoric times. Used in soups, sausages, porridges and pilafs, this versatile grain goes with every meal.
Southeast Asian cuisine
With the largest urban population of Hmong in the world, the Minneapolis-Saint Paul area offers a unique feast of flavors. From Vietnamese pho to Thai sticky rice, southeast Asian restaurants serve up culture that's right at home here.
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Apple Picking
Hit the road for an apple-picking adventure. With more than 35 orchards in the area, just-picked flavor is never out of reach.
Grass-fed Beef at Spoonriver
Go organic. Spoonriver chef and gourmet innovator Brenda Langton serves up grass-fed beef that's bursting with natural flavor at her acclaimed Riverfront District restaurant.
Urban Fishing
Spend an afternoon by the water or on the ice! Reel in crappies, walleye and even big-mouth bass. USA Today ranks Minneapolis as the third-best city for urban fishing.
Wild Rice Porridge at Hell's Kitchen
Grab a table at Hell's Kitchen restaurant for a bowl of Mahnomin porridge. Made with native-harvested wild rice, blueberries, cranberries and roasted hazelnuts, it’s a made-in-Minnesota treat.
Discover More
- Sip on something local and take a winery and brewery tour
- Search for culinary events
- Shop the gourmet scene
